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Scallion Two Way Noodles


When I got the Momofuku book, I was so excited to try my hand at making the dishes I’ve been reading about in every major food blog for the past year. David Chang’s food is supposed to be a fusion of haute cusine and comfort food, inspired largely by Korean (and other Asian) dishes he loved growing up. One would imagine that these dishes would be simple and approachable but the truth is, the dishes are quite involved and much like Wichcraft, the recipes make sense if you are running a restaurant but not if you just want a meal with some friends.

Luckily, there are a few dishes that are on the simpler side of the scale and one that I keep revisiting are the scallion noodles. This time, I decided to omit the cauliflower and pickles and throw in some of my favorite ingredients.

What I came up with is very balanced. You have the egg which is cooked in a traditional Spanish style with plenty of olive oil. The whites become brown and are full of flavor. The yolk is cooked but still running which adds an unctuousness to the dish. The ginger gives the dish a “spiciness” while the fried scallions and shallots add smokiness. Lastly the sherry cuts through the fattiness.


2 1/2 C thinly sliced scallions
1/2 C minced ginger (use a grater if possible, it’s very hard to mince the ginger fine enough)
1/4 C grapeseed oil (do not use olive oil. You want something neutral)
1 1/2 t soy sauce
3/4 t sherry vinegar

1 package of ramen noodles (or other Asian style wheat/egg noodle. Do not use soba or udon)
1 egg
1/4 C olive oil
2 cloves of garlic
1/4 C sliced shitake mushrooms
1/4 C julienned scallions
1/8 C sliced shallots
Canola or peanut oil for frying
Salt and Pepper

Combine the first five ingredients in a bowl and whisk. Taste. Adjust with soy sauce and vinegar as needed. This will yield enough for 4+ servings.

Heat up neutral oil in a Dutch oven or heavy bottomed pot. Using a thermometer, watch until the oil hits 325F. Drop in the julienned scallions and shallots. Fry until golden brown (about 2 minutes). Remove and let drain on a rack over paper towels. Season with salt.

Cook the noodles per the directions on the package. Drain and toss with 5-6 tablespoons of the sauce. Use more or less depending on your taste.  Mix in the fried scallions and shallots.

Heat up the olive oil in the smallest nonstick pan you can find. You should have a pool of oil, more than you’re used to, about a quarter inch tall.  When the oil starts shimmering very rapidly and barely starts smoking, crack an egg into a bowl or teacup and slide the egg in one fluid motion into the hot oil. Tilt the pan by the handle and spoon hot oil on top of the egg. Cook for one minute, 1.5 minutes tops. Remove and place on top of the noodles. Season with salt and pepper.

Using the same pan that you just fried the egg in, work quickly to sauté the mushrooms and garlic, stirring often to avoid burning the garlic. After 90 seconds, remove from pan and toss on top of the noodles.


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